Instructions: Lasagna: Stir together sour cream and Mexican cheese blend. Spread 2 cups Texas Souper Pintos in bottom of a lightly greased 13- by 9-inch pan. Layer with 6 tortillas (overlapping slightly), sour cream mixture, remaining beans, and remaining tortillas.

Bake, covered, at 350 degrees for 45 minutes or until bubbly. Top with salsa and Monterey Jack cheese. Bake 5 minutes or until cheese melts. Sprinkle with olives and cilantro, if desired.

Texas Souper Pintos: Place beans in a Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 minutes; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Uncover and simmer 30 minutes or until beans are tender. (Makes 10 cups)

This recipe yields 8 servings.

Comments: The Texas Souper Pintos may also be served on hot dogs, in taco shells.

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